Bölüm "Gıda Mühendisliği" Mühendislik Fakültesi için listeleme
Toplam kayıt 150, listelenen: 41-60
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Effect of Proteın Polyphenol Interaction on The Physicochemical Properties of Set Type Yogurt and on the Digestibility of Milk Proteins
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect Of Proteın Polyphenol Interaction On The Physicochemical Propertıes Of Set Type Yogurt And On The Digestibility Of Milk Proteıns
(Fen Bilimleri Enstitüsü, 2017-01)The subject of protein-polyphenol interaction is of great interest to food science because of causing the physicochemical changes in protein structure, which results possibly in not only enhance the food product quality ... -
Effect of Roasting on the Formation of Maillard Reaction Products in Sesames
(Fen Bilimleri Enstitüsü, 2019)Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting ... -
Effects Of Different Fermentation Conditions On Growth And Citric Acid Production Kinetics Of Two Yarrowia Lipolytica Strains
(Croatian Soc Chemical Engineering Technology, 2010)In this study, effects of initial pH, temperature, initial ammonium chloride concentration and initial concentration of various minerals on growth and citric acid production kinetics of two Yarrowia lipolytica strains were ... -
Effects Of Fatty Acid Addition On The Physicochemical Properties Of Corn Starch
(Taylor & Francis Inc, 2014)The effect of addition of six fatty acids (stearic, palmitic, myristic, oleic, palmitoleic, and myristoleic acid) on the gelatinization, glass transition, and retrogradation properties of corn starch as well as their ... -
Effects Of Filtration Process And Storage Time On The Chemical Changes And Sensory Properties Of Olive Oil Extracted From Turkish Uslu Cultivar
(2019)Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from ... -
Effects of Infrared Treatments on Some Constituents, Functional Properties and Mucilage Properties of Chia Seed
(Fen Bilimleri Enstitüsü, 2023-07-07)Chia seed (Salvia hispanica) has high nutritional value and positive effect on health due to its protein and total dietary fiber contents, phenolic compounds, and essential oils. Mucilage extracted from chia can be used ... -
Effects Of Irradiation On Protein Electrophoretic Properties, Water Absorption And Cooking Quality Of Dry Bean And Chickpea
(Karger, 2004)Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investigated. SDS-PAGE patterns ... -
Effects Of Ph And Temperature On Growth And Glycerol Production Kinetics Of Two Indigenous Wine Strains Of Saccharomyces Cerevisiae From Turkey
(2008)The study was performed in a batch system in order to determine the effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Narince ... -
Effects of Some Soy Products on Rheological, Functional and Sensory Propertıes of Milk Chocolate
(Fen Bilimleri Enstitüsü, 2019-08-07)Today, different types of diets and food products are of great interest. Soy chocolate, which is one of these products, is produced in various countries and there is not much research on the effect of the soy products on ... -
Ekşi Hamurlardan İzole Edilen Lactobacıllus Brevis ve Lactobacıllus Plantarum’un Antimikrobiyel Etkilerinin İncelenmesi
(Fen Bilimleri Enstitüsü, 2021)Nowadays, the interest in safe products is increasing due to the increasing awareness of consumers and the desire of consumers to consume healthier products. Industrially, the long shelf life of foods provides benefits to ... -
Elektroeğrilmiş Polivinil Alkol/Selüloz Asetat Hibrit Fiberlere Probiyotik Enkapsülasyonu
(Fen Bilimleri Enstitüsü, 2020)The importance of intestinal health has been getting attention in recent years. Probiotic microorganisms are known to be very important for intestinal health. Although these microorganisms affect the health positively, ... -
Emulsion And Pasting Properties Of Resistant Starch With Locust Bean Gum And Their Utilization In Low Fat Cookie Formulations
(Taylor & Francis Inc, 2008)In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was ... -
Enzime Dirençli Nişasta İlavesinin Galeta Unundan Üretilen Ekstrüzyon Ürünlerinin Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2018-06)In the first part of this study, extrudates were produced from both bread wheat flour and bread crumbs obtained from the breads produced by using the same wheat flour. Three different feed moisture contents (13, 15 or 17%) ... -
Escherichia coli O157:H7 Eliminasyonu İçin Doğal Antimikrobiyal Bileşenlerin ve Bakteriyofajların Kullanımı
(Fen Bilimleri Enstitüsü, 2019-07-18)In recent years, with the development of antibiotic resistance, difficulties have been experienced in the control of pathogenic bacteria. Therefore, new methods need to be examined in the context of the fight against ... -
Evaluation of Functional Food Ingredients Produced By Sprouting and Fermentation of Different Grains in Terms of Bioctive and Neuroactive Compounds
(Fen Bilimleri Enstitüsü, 2022-01-21)Sprouting takes place by keeping the grains at a certain temperature and relative humidity for a certain period after taking a certain amount of water into their structures. It is known that sugar and amino acid concentrations ... -
Evaluatıon of Functıonal Food Ingredıents Produced By Sproutıng and Fermentatıon of Dıfferent Graıns in Terms of Thermal Processıng Contamınants
(Fen Bilimleri Enstitüsü, 2022)Recently, the sprouted grains have commenced to be attracted progressively by food scientists and food market due to alleged health claims. The grains obtained as a result of the sprouting process, which takes about 2-3 ... -
Expansion In Chickpea (Cicer Arietinum L.) Seed During Soaking And Cooking
(Polish Acad Sciences, Inst Agrophysics, 2016)The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100 degrees C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in ... -
Farklı Bölge Buğday Unlarından Üretilen Ekşi Hamurlardan İzole Edilen Endojen Mayaların Bazı Teknolojik ve İmmünojenik Özelliklerinin Belirlenmesi
(Fen Bilimleri Enstitüsü, 2020)In this study, yeast colonies were isolated from sourdoughs that were prepared with wheat flours which were collected from Turkey’s different areas meanwhile one of them was readymade sourdough. The isolates that were ...